Bosom Caresser

The cocktails of the 1920s often have lurid and evocative names, including this example from the 1921 book The Whole Art of Dining by Jean Rey, who commented rather acerbically that “American drinks are nothing but an endless variety of concoctions and mixtures . . . most of them bearing whimsical names by which they are known in Yankee-land.” He notes that although Bosom Caresser wasn’t a bad name, “it would scarcely be safe in this country